Finely chop the spring onions. De-seed the tomato and chop into small pieces.
Puree the avocado, this is best done by forcing it through a fine metal sieve.
Stir the crème fraîche into the avocado then fold in the chopped tomatoes and spring onions.
Serve with corn chips or, for a healthy option, with carrots, cucumber or crudités or spooned into little gem lettuce leaves.
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